Sausage Egg and Hash Brown Biscuit Bake
Servings 12 servings
Calories 440kcal
Ingredients
- 1 1/2 cup White Lily Self-Rising flour
- 4 Tbsp cold butter cubed
- 2/3 cup buttermilk
- 12 oz ground chorizo or Italian or pork breakfast sausage cooked and crumbled
- 10 large eggs
- 1 8 oz sour cream
- 3/4 cup whole milk
- 1/4 cup grated Parmesan cheese
- 1 Tbsp ground mustard
- 2 tsp garlic salt
- 2 tsp black pepper
- 1 20 oz refrigerated shredded hash brown potatoes Southwestern or plain
- 2 1/2 cup shredded colby-jack or pepper-jack cheese divided
- 3 green onions thinly sliced
Instructions
- Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- In a large bowl, use a pastry blender to cut cold butter into the flour until it resembles coarse crumbs.
- Add the buttermilk mixing just until combined. Using floured hands, press the dough onto the bottom of the baking dish.
- Sprinkle the sausage crumbles over the biscuit crust.
- In a medium mixing bowl, whisk together the eggs, sour cream, milk, grated Parmesan cheese, ground mustard, garlic salt and black pepper.
- Stir in the hash browns, 2 cup shredded cheese, and green onion.
- Pour the filling evenly over the sausage.
- Sprinkle the remaining cheese on top.
- Bake for 45-50 minutes or until a knife inserted into the center comes back clean. Rest for 10 minutes, then serve.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 22g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 925mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 783IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 2mg